Description
A creamy, comforting butternut squash soup made effortlessly in a crockpot, perfect for busy weeknights.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and diced
- 1 large onion, chopped
- 3–4 garlic cloves, minced
- 2 medium carrots, chopped
- 2 cups vegetable broth (or chicken broth)
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional Garnishes: Chopped fresh parsley or cilantro, pumpkin seeds or sunflower seeds, drizzle of balsamic glaze
Instructions
- Start by prepping your butternut squash. Carefully peel it, remove the seeds, and dice it into 1-inch pieces.
- Next, get your onion and garlic chopped up.
- Grab your crockpot and add the diced butternut squash, chopped onion, garlic, and carrots.
- Drizzle the olive oil over the top, and toss the veggies to coat them evenly.
- Pour in the vegetable broth, followed by the can of coconut milk.
- Stir in the cinnamon, nutmeg, salt, and pepper to taste.
- Set your crockpot to low for 6 hours or high for 3 hours.
- Once finished, carefully blend the soup using an immersion blender or transfer it in batches to a countertop blender.
- Taste and adjust seasoning if necessary.
- Serve hot in bowls, topped with your choice of garnishes.
Notes
For a vegan version, ensure your broth is plant-based. You can use unsweetened almond milk or cashew milk for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg